Gluten Free “3 Ingredient Pancakes”-My Version

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Good Morning! It’s dumping snow here in Virginia and the road conditions have given me the opportunity to make a breakfast that takes more than 3 minutes to prep.  I have been dying to try these “3 Ingredient Pancakes” that have been all over the web lately.  The majority of recipes call for about 1 banana, 1 egg and a tiny pinch of baking powder.  I dressed the recipe up a bit.  Here is what you will need for my version:

  • 1 ripe banana (mine was freckled with brown spots)
  • 1 egg
  • 1 tiny pinch of baking powder (about 1/8 tsp)
  • 1 tablespoon of almond butter (I used Trader Joe’s Raw Unsalted Crunchy)
  • 3 dashes of cinnamon

1) Put all the ingredients in a bowl and mix

2) Heat your pan, grease it up and spoon about 2 tablespoons of the batter into the pan.  I used Trader Joe’s Coconut Oil Cooking Spray.  Coconut oil is great to use on pancakes because you get a subtle hint of the flavor.

3)Cook, Flip and then onto the next cake!  I made a total of 5 cakes, one of which was ugly and defective so I ate it before I took my final picture.

Tip: Keep the pancakes small, it will prevent them from breaking as you flip.

How does it taste?

  • Natural: It does not taste like an IHOP pancake.  However, I did like it more than my almond flour pancakes I have made in the past.
  • The banana makes it sweet, I did not need syrup.  If you prefer syrup, go with organic maple syrup and make it worth the calories.
  • It’s much more dense, not light and fluffy like your traditional pancake.
  • Overall I really enjoyed these cakes!

Tips:

  • I tried adding raisins to one cake and it just fell apart.  So keep these simple and just add toppings after you cook!.
  • Flip it really fast, the density of the cakes make them prone to breaking.
  • Play around with ingredients! If you don’t have almond butter try all natural peanut butter or any nut butter you may have at home.  I wonder how coco powder would work in these? Yummm
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